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–+ servings
Gluten-Free Mushroom Bread Wine Chec sarat fara gluten cu ciuperci vin cimbru

Gluten-Free Mushroom Bread with Wine and Thyme

This is a super-easy gluten-free mushroom bread recipe with a spongy, soft texture and savory wine and thyme flavors! This can be served as an appetizer.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

Batter:

  • 180 g Schar gluten-free flour Mix B if you're not gluten intolerant, you can use regular flour as well
  • 4 eggs
  • 10 g baking powder
  • 100 ml olive oil
  • 1 tsp salt
  • 1 tsp thyme

Toppings:

  • 8 button mushrooms sliced
  • ½ onion diced
  • ¼ glass white wine
  • ½ Tbsp olive oil
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp ground pepper

Instructions

  • Heat 1/2 Tbsp olive oil in a small pan.
  • Add chopped onion, sliced mushrooms, thyme, salt and pepper. Saute for 2 minutes.
  • Add white wine. Saute for another 3 minutes. Cover with a lid and remove from heat.
  • Separate egg whites from egg yolks.
  • Whisk egg whites in a large bowl. (you can use a hand mixer or a food processor)
  • Add salt and thyme. Mix.
  • Combine gluten-free flour with baking powder.
  • Add beaten egg yolks and combine together with the foamy egg whites using a spatula.
  • Start adding flour in the bowl, little by little, while continuously incorporating using a spatula.
  • When all flour is incorporated, add oil.
  • Mix easily until well blended together.
  • Grease a 30x10cm pan with some oil and powder it with flour.
  • Add batter and spread evenly.
  • Using a tablespoon, add the mushroom topping. Press it a little bit into the batter.
  • Bake in the preheated oven at 180C for 25min. Check with a toothpick if ready.